And joseph w



A @atteintes atwt @Hirn A. H. TArr'aND JOSEPH Avis, or ANEW YoRK, N. Y. Leners' Patent Nt. 63,116, dared Maa-1t 19,' 1867.

IMPBOVBD PROCESS AND APPARATUS FOR THE FERMENTATION 0F SAGGHARINE LIQUIDS.

itin Stlgehnlc nfrmh tu in Hirst gtrttas' zurnt nnb mating part nt tigt same.

TO ALL WHOM vIT MAY CONCERN:

Be vit known that we, A. H. TAIT and JOSEPH W. AVIS, both of No. G3 Pearl street, in thecity, county, and State of New York, have invented a new and improved Apparatus for the Vinous Fermentation of Saceharinc Solutions; and we doV hereby declare that the following is a full, clear", .and exact description,ther-eef,.which will enable those skilled in the art to ma`ke.avnd use the same, reference being had to the accompanying draw ing, forming part of this specification, in whieln v i Figure 1 represents a sectional sideelcvatiou of this invention. I

Figure 2 is a plan or top viiewrot' the same. I

Similar letters of'reierenoe iii-both vviews indicate corresponding parts.

This invention,relates-to an 'apparatus in which the-virionsfermentation or saccharinesolutions is eil'ected 17a vacuo, which isi-"produced by connecting with the fermcnting tun an exhaust-pump, or other suitable device which 4will produce the desired effect. Previous to the application of, tlieerihaust-pump, however, th-e liquid in the fermenting tun is cooled; and to ctle'ct this purpose a foree-puinp is 'employed which connects with a pipe leading into and heurte the bottom .the tun, and previous to cntering'said tun this pipe is niade to pass -through a cooler or refrigerator, so that by starting the force-pump a current ot' cold air lis'inade'fto pass through lthe fermcnting tun, and the liquidl contained therein is rapidly cooled." 'y After thevt'ernientation ot' the liquid is finished, steam is let into the fernienting tun threuglral pipe provi ded for this purpose insuch a manner that the low wines are 'distilled olf inan economical and expeditious nianne'r.: l i A represents a tun, which is'charged with the hot saccharinc liquid from theniash tun through asuitablc pipe which connects the two tuus. When the -tun A is charged to the propergheight, the .coiinectingpipe is shut off and theair-cock n is opened,lv and by starting the air-pu1np orfan-blowcrR'a'c urreiitof air is forced through the pipe a to the bottom of the fermenting tun. During that time the ylaan-holt;is left open, `so that-the air admitted through the pipe` a passes through the body of the liquid and escapes through said man-hole. 4The pipe a, before it enters the fermenting tun, passes into the rcfrigeratouC, where itz-forms .a coil, so thatthc current of air while passing through said refrigerator is cooledA down .to a low temperature, and its cooling etect is materially increased. After the liquid to be fermented is cooled enough to settpthe force-pump or fan-blower B is stopped, the cock n is shut, the yeast is added to the wort, 'and the lnan-liole b is closed tight. The stop.

cock his new opened and the exhaust-pump D is started, and'by its action a v acufuln is kept4 up in the tun'until the fermentation is finished. The connection between the exhaust-pump and fermcnting tun is etteetfeddb'y means of pipes,f g, and an intermediate receiver, E. The pipe g,'whicl1 leads from t1c`i`e1'n1enting tun-'to the receiver, passes through the refrigerator C, where it forms a coil, so that all the' spirit. givenoit during-the process is condensed and collect-ed in the receiver, and at the saine time the lprocess of exhausting the air can he continued without interruption. The exhaust-pump D niay be constructed in any suitablenianner capable et' producing the desired `eil`ect. After the fermentation of the liquid inthe tun A is finished, theieock j may be v opened, and steam from a suitable generator let into the tun, and thereby the low wines are distilled oft` with or without a vacuumr The principal advantages derived from this arrangement are as'followst i 1. The wort in the fermentiug tun is vrapidly cooled down to the temperature of the atmosphere or below it by the current of air and the air refrigerator, and consequently the wort is not exposed to the aeetifying temperature betwcelr120 and 90, and the bad effect of Such exposure is -avoided or atleast reduced to a minimum. l

2. The atmospheric airis withdrawn, and consequently all acetication during the t'crmenting process is' avoided and an attenuation of several degrees in addition to the usual point is effected. The attenuation in fact can always be carried oxrbelow water on the Baume scale with a corresponding increase in the yield of alcohol. 3.1 The apparatus s'ervesalso for distillation, but is especially applicable to' the manufacture of goed beer orale.

We do `not claim as oui` invention to distill in vacuo, but what we.4 claim as new, and desire to secure by Letters Patent, is-

1. Etl'eeting the fermentation of' saccharine solutions or liquids in vacuo.

2. The arrangement of the force-pump or fan-blower, in combination with a. suitable refrigerator und with the fermenting tun, for the purpose of cooling the WorfI7 as set nforthl Y v 3. The arrangement of a steam pipe, Vin combination with the tun A, refirigerntor or condenser C, :md receiver D, substantially as and for the purposes described.

The abo've specification signed by ns this second day of February, 1867.

A. H. TAIT, JOSEPH W. AVIS.. Q

Witnesses: v

D. B. CHILDS, GEO. F. SOUTHERN. 

